Menu planning for collective meals

Good menu planning in a corporate restaurant can optimize the entire production chain, reducing waste and costs by up to 2%. This impact is significant and reinforces the importance of efficient planning.

In addition quality management is an essential differentiator in the food service segment, because it is not enough to offer menus that meet technical specifications and guarantee food safety, it is essential to increase the perception of value to build customer loyalty.

As a result, catering companies need to look for continuous improvement of resources and processes, In addition to guaranteeing the total quality of service that consumers demand. The menu must therefore take into account factors such as:

• Nutritional needs;
• Cost estimate;
• Eating habits of diners;
• Availability of food supplies;
• Estimated number of meals;
• Optimizing food cooking times;
• Human resources, availability of areas and equipment in the Food and Nutrition Unit.

As such, the Unit Manager (GU) in a Food and Nutrition Unit (UAN) must bear in mind that the lack of a good menu planning can lead to last-minute changes, unnecessary purchases, wasted inputs and increased spending, revealing poor management.

In short, menu planning in the corporate restaurant goes beyond good recipes and innovative ideas. It is an instrument that can impact the entire restaurant infrastructure. So read on and understand the importance of good menu planning. Happy reading!

What is menu planning?

Menu planning is a strategic process which organizes the entire production chain of a corporate restaurant.

In this way, he defines what will be produced, when it will be produced, in what quantity and what inputs will be used, ensuring that the food is nutritious and suited to the customers' habits.

Therefore, this planning is essential for the smooth running of the restaurant, as it optimizes resources, avoids waste and ensures that production is aligned with the needs of the public.

It's common for corporate restaurants to face challenges such as:

• Controlling the large volume of meals served at the same time;
• Serving diners with dietary restrictions;
• Comply with contractual restrictions;
• Prepare nutritious and tasty meals without expensive inputs;
• Menu planning with a pre-defined cost target per “Service” and instant analysis of the pre-cost;
• Dealing with the menu cycle;
• Reduce costs with effective menu planning;
• Combine the necessary nutrients, taking into account the costs of inputs, disposables and fixed costs (water, electricity, labor);
• Use reports to efficiently monitor planned versus realized costs on a daily basis;
• Managing, standardizing and revising recipes, technical sheets for each Food and Nutrition Unit (UAN), as well as analyzing the ranking of dishes on the cyclical menu.

That's why, planning the menu not only optimizes the organization of your kitchen team, but also makes all processes more efficient. What's more, it reduces food waste, which has a direct impact on costs; it improves purchasing efficiency and stock of inputs.

What is menu planning for?

Planning a menu is essential to achieving excellence and organization in what will be produced. This is because focusing on the nutritional needs, preferences and specificities of the people who will consume the meals is paramount.

This way, with a menu planning system, the process becomes simpler, faster and more economical, serving both the business and the diners.

For the consumer, the quality is the main factor that adds credibility to food products. Collective meal companies that invest in quality menu planning therefore have a better chance of success.

Establishing the trust of contracting companies is fundamental. This is because qualified and efficient production management, with a focus on qualification of suppliers, This allows for quality and responsible menu planning, adopting practices that avoid waste and reduce costs.

That's why TecFood, technology becomes strategic ally in menu planning. Our system offers complete solutions to monitor and manage every stage of production, from the choice of ingredients to cost and quality control.

By integrating TecFood into the planning process, your corporate restaurant guarantees efficiency, reduces waste and strengthens the trust of customers and partners with high-standard menu management.

Why plan the production of meals? How can menu management help?

Planning the production of meals allows managers of Food and Nutrition Units (FNU) to better understand how the collective restaurant works and what to do about it. profile of the public served.

This is because this understanding facilitates the creation of a list of main ingredients and optimizes kitchen management.

With efficient menu planning, you can choose qualified suppliers, reduce losses from food waste e controlling costs.

In addition, good planning ensures that the menu is designed in a practical and personalized way, meeting the specific needs of the diners and the company.

But what to consider when planning the menu?

Menu planning must take into account the four laws of nutrition:

• Quantity: Meeting nutritional needs;
• QualityComplete, varied and safe food;
• Harmony: A balanced diet;
• Suitability: Proper nutrition for each individual.

Therefore, the decision to offer a variety of dishes and garnishes seems attractive at first glance. However, nutritionists and managers of UANs know that the greater the variety, the greater the need for different raw materials, production processes, equipment and suppliers.

A leaner menu requires fewer inputs, makes it easier to make smart purchases and reduces the need for multiple suppliers.

In addition, a simplified menu makes it easier to control production, helps to manage stocks and storage, and optimizes the cost management in food service and labor. Likewise, using local and seasonal ingredients can also help to reduce costs.

With the concept of the menu and the ingredients defined, it's time to analyze the cost associated with each dish. At this point, the correct use of food factsheet is a tool that can help organize and monitor these specific costs.

This is because, based on cost analysis, it is possible to explore options for reduce prices. An example of this is adjusting suppliers or revising some menu items, which can prove to be effective methods of ensuring a healthy profit space.

Now that you've seen the 4 tips for optimizing menu planning, find out how Teknisa can help your corporate restaurant achieve even better results!

Increase your efficiency with technological solutions

In a In the case of a corporate restaurant, where the volume of meals served is high, it is essential to have a reference tool on the market to structure the menu. This way, the quantity and quality of the meals will be more precise.

In this context, what can help? Investing in ssmart and technological solutions that optimize the process is an excellent option. This is because tools that measure data in real time make it easier to managing purchasing processes, allowing you to choose the best cost-benefit ratio.

It's worth remembering that the “best” price doesn't necessarily mean the “lowest” price, but rather the most economical condition. Therefore, it is important to evaluate payment methods and terms and consider the use of available credit.

By defining the volume of purchases and programming menus according to the Food Units served, the manager gains solid arguments for negotiating. This increases their bargaining power and boosts their profit margin through smarter purchases.

Smart menus are the star of food service! Do you know it?

Food unit managers are continually striving to achieve high performance in meal production, by identifying steps in the restaurant's routine that take up valuable time and impact other essential tasks.

Menu planning is therefore one of these steps, often taking up more time than necessary. Although crucial, it can be done with faster and a better cost forecasting.

Teknisa, with its expertise in food service solutions, has launched the Optimizer Smart Menu, integrated with the TecFood system, to transform the routine and increase the productivity of nutritionists.

This solution automatically generates various menu scenarios that respect contractual rules, planned cost targets and all the parameters that today are manually adjusted by nutritionists. Incredible, isn't it?

With the Menu Cost Optimizer System you can:

• Prepare menus with ideal combinations of dishes;
• Comply with contractual rules and respect the financial budget when generating menu scenarios;
• Set restrictions for groups of dishes;
• Planning menus taking into account the frequency of products and groups of dishes;
• Select products and services based on consumption and attractiveness metrics;
• Check the best scenario for the day, week, month or season;
• Extract cost records or use satisfaction survey results to choose dishes.

Relying on Menu Optimizer means reducing costs and improving the performance of routine tasks in your corporate restaurant. The system offers gains such as increased productivity, organization, time management and customer service performance.

Create a diversified menu in your establishment

When we think of eating out, At the same time, quality must be the main focus. For this, it is essential to have a strategic menu plan that includes nutritional information and the support of a qualified team when preparing company meals.

In a market where consumers are increasingly aware of and demanding of the products and services on offer, it is up to managers to meet these expectations.

Thus, know the profile of the diners and the preferences of the public is essential to ensure customer loyalty.

It is therefore essential to keep track of trends in the out-of-home food sector. In this way, strategies will be better targeted to increase customer satisfaction in general.

So the question remains: is your corporate catering company prepared to meet this demand? Want to know more about best practices? Download our free eBook and discover the 7 most common mistakes when planning a menu - and how to avoid them!

With the right strategies and the right tools, your corporate restaurant will always be ahead of the game, guaranteeing customer satisfaction and cost optimization.

Research your audience to plan healthier menus!

The gastronomic trends have changed over the years with the emergence of new technologies and changes in consumer habits, behaviors and preferences.

So, if your corporate restaurant has not yet invested in a healthy menu, Before adding new items to the menu, it is essential to adopt a few strategies.

The first strategy is study your target audience. Analyze whether your customers are interested in this type of food or whether you frequently encounter situations involving this demand. Try to record these cases and use them to guide your decisions.

Do you know the people who eat at your restaurant?

To help you with your research, satisfaction surveys are an excellent tool for obtaining direct feedback from consumers.

These surveys can be applied directly to restaurant units, using self-service totems, The best way to do this is to use apps or even QR Codes that customers can access via their smartphone. So choose the option best suited to your audience's profile!

With this feedback in hand, you'll be able to understand whether changes are needed and how to implement them.

So, if the research indicates the need to add healthy options to the menu or new dishes, you can count on specific tools for analyzing and controlling costs in the kitchen, in line with pre-established financial targets.

This is because analyzing costs avoids waste of resources. Therefore, before including new options on the menu, it is essential to raise costs and review budgets, after all, no one wants to make a loss.

Every amount spent on the purchase of raw materials has a direct impact on your company's revenue.

In short, the cost analysis, This, together with alternatives that meet consumer preferences, is an essential step in the menu planning process, making it more assertive.

Adopt good practices in menu planning and meal production

As we've already discussed, corporate restaurants face major challenges in their routines, whether in management, planning or process execution. But what can help managers deal with these obstacles?

Do you know what workflow is and what it refers to?

The term workflow is related to a company's workflows. It refers to the chaining of processes, moving from one point to another to automate business routines efficiently.

With pre-established rules, a company can opt for technology to automating processes. This ensures that routines are effectively checked and that the meal planning and production workflow is carried out accurately.

Therefore, by improving processes with the help of technology, leaders can invest in standardization of recipes and the correct use of inputs for menu planning, with a view to high-quality production.

Finally, in this way, the need to guarantee productivity and excellence in the fulfillment of contracted services. Look for alternatives that standardize these processes, both at a strategic and operational level.

How to increase your corporate restaurant's profit margin with small actions?

One of the essential factors in ensuring the profitability of a corporate restaurant is that the average price of each menu corresponds to its production cost. In this way, the investment in each ingredient is recovered.

To control this aspect, it is important to monitor in detail the leftover food of each dish. This allows you to adjust quantities and ingredients based on actual demand, avoiding excesses and waste.

Some products, although they enhance a dish, can generate losses if only part of the purchase is used, or if the dish is not popular, or if it requires more production time.

In this case, it's best to replace the ingredient or even remove the dish from the menu. This way, you can increase profit margins and avoid losses with excessively varied menus.

“We found Teknisa's solutions could really add value to our company, support us in decision-making and greatly improve the management of our processes (...).” - Pedro Suassuna, partner and director of Cozzi.

In order to have real and precise control of these aspects, it is essential to have a menu management software. This is because, in a restaurant, several areas need to be managed, and recording the entire operation accurately and quickly is essential.

This way, with the help of a system, decisions become more assertive, avoiding wasting time and money.

While menu planning is taking place, make the most of it

Consumers form their perception of quality in restaurants by comparing what they expect from the service with the actual experience. Managing these expectations is one of the biggest challenges for companies in any sector.

In this context, the technology becomes an essential ally. Software for industrial kitchens and menu management applications help to monitor nutritional rules, meet the contractual rules of the units and control cost targets for services.

They also make it possible to consider the preferences of consumers, facilitate combinations of dishes and carry out complete production management.

With these specific resources, food concessionaires ensure a more efficient operation and a service focused on customer satisfaction.

Cost analysis while menu planning: how does it work?

Thus, a purchasing management system for corporate restaurants allows the manager to analyze costs while planning the menu.

This way, he can make quick adjustments to ensure that production meets the pre-established cost target, while also taking into account the seasonality of the food and the nutrients recommended for consumers.

Knowing the seasonality of products helps you determine the best time to buy them. In this way, you can buy products from highest quality and best price on the market.

For example, radishes in July are fresher and more affordable, while in April they tend to be more expensive and of lower quality.

It is therefore important for planners to invest in standardization of recipes and the proper use of products. This guarantees compliance with the contract, taking into account per capita, frequency of dishes and products, among other factors.

In this context, betting on solutions that act as automators and process standardizers - and who offer full support to the planning team - is essential for the success of your business.

How menu planning helps minimize food waste

Incorporating simple practices into the management of a corporate restaurant can reduce food waste by up to 30%.

While offering healthy options and appetizing meals is essential, food waste remains a significant challenge for many corporate restaurants.

This problem usually arises from the lack of a well-defined strategy for reduce leftovers, and review recipes and plan production accurately.

Without these practices, control over the amount of food prepared is lost, resulting in excessive purchases, unnecessary costs and large leftovers.

With a menu planning effectively, managers can balance supply and demand more precisely, minimizing waste and optimizing resources.

Check out some tips for reducing food waste in the corporate restaurant with menu planning:

Analyze the waste

To fix a problem, first it is necessary to understand where it occurs, why it happens and what its implications are for the business.

How many kilos of meat are thrown away each day? Is there a greater demand for vegetarian or vegan dishes? In addition to adjusting menus, It is also important to consider the portion size. This information can only be obtained through detailed waste analysis.

Make your team aware

Reducing food waste depends on commitment of the whole team. Therefore, organize training and awareness sessions, or offer incentives with monthly reduction targets.

This is because discussing sustainable practices is essential for everyone to understand the importance of this issue.

Until recently, talking about waste prevention in restaurants was taboo. This was because adjusting portions or adopting waste reduction policies could cause customers to react by thinking that the aim of the measure was simply to save money.

Today, the situation has changed. The financial argument is now accompanied by raising awareness of environmental impacts.

Although controlling waste is a goal, it's not always possible to exactly balance customer consumption with kitchen production. If there are leftovers that can't be used in other preparations, you can still profit from them.

Consider, for example, selling these items via an in-house app, allowing customers to take home a dinner or snack.

Why is it interesting to reduce waste if the cost is included in the cost?

The cost of disposing of food goes beyond the amount paid for the raw material. There are many indirect costs which are rarely taken into account: labor, energy and water to produce the leftovers, and waste fees, among others.

Controlling and reducing food waste not only cuts costs - more than you might think - but also brings other advantages important:

Reducing environmental impact

In a scenario of climate emergency, Every gesture counts towards reducing the negative impact of a business on the planet. Reducing waste and adopting more plant-based options are small actions that make your restaurant more conscious and in line with the planet. sustainability.

Improving corporate image

Consumers are increasingly aware of the impact of their choices, and food is one of the most important factors. Knowing that a restaurant cares about these issues strengthens your image with customers and competitors.

What's more, employees feel proud to be part of a company that contributes to sustainability.

Transform your restaurant with efficient menu planning

Throughout this blog, we've highlighted the importance of menu planning in the corporate restaurant in order to achieve excellence in production management.

The manager who chooses to rely on the aid from technology in food service enjoys essential features such as:

• Standardization of recipes;
• Menu planning;
• Pre-cost analysis of the menu.

In addition to these advantages, thetor can evaluate both the direct costs of inputs and the indirect costs, such as water, electricity and labor.

With the use of technology and strategic planning, your corporate restaurant not only reduces waste and optimizes resources, but also stands out for its efficiency e sustainability.

Invest in solutions that add value to your business and improve the customer experience. Transform the management of your restaurant and reap the benefits of a more conscious operation. profitable.